Loaded lettuce wraps .
For the sauce
1 cup water
1/2 cup soy sauce
1/4 cup olive oil
6 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup brown sugar
2 tablespoons sriracha
1/4 cup wine vinegar
1/3 cup scallions, sliced
For the wraps
14 oz tofu, 1 package
1 tablespoon sesame oil
1 medium yellow onion, diced
2 1/2 cups mushroom, chopped
1 tablespoon garlic, minced
8 oz water chestnuts, 1 can, sliced, drained and finely chopped
1/3 cup scallions, sliced •1 head iceberg lettuce
Remove the tofu from its packaging and drain. Wrap tofu in a kitchen towel and find a heavy object to place on top of tofu, leave it there for 10-20 minutes, until tofu feels more tender.
Make the sauce in a medium bowl, combine the water, soy sauce, olive oil, garlic, ginger, sriracha, brown sugar, rice wine vinegar, and scallions, and stir. Set 1/2 cup of the sauce aside.
Crumble the tofu into the marinade, cover, and refrigerate for 1 hour.
In a medium wok or skillet over medium heat, add the olive oil and onion, and cook 3 minutes, until onions are translucent. Add the mushrooms and garlic and cook for about 5 minutes, or until the mushrooms are tender.
Add the marinated tofu to the pan and cook until the majority of marinade cooks off. Add the water chestnuts and scallions. Pour in the reserved sauce. Toss to coat and cook until just heated through. Transfer the tofu mixture to a medium bowl.
Slice the core off the head of lettuce and separate into individual leaves.
#vegan #plantbased #veganfood #vegetarian #crueltyfree #healthyfood #organic #govegan #food #healthy #glutenfree #vegansofig #foodie #foodporn #love #whatveganseat #veganlife #veganism #vegano #fitness #healthylifestyle #health #veganfoodshare #instafood #dairyfree #natural #veganrecipes #vegansofinstagram #yummy #bhfyp 📷 by me @ashleyimholte - 2 minutes ago